| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Biscuits | 24 | Servings | |
INGREDIENTS
| 1/2 | c | Shortening |
| 1 | c | Peanut Butter (Creamy) |
| 3/4 | c | Granulated sugar |
| 1/2 | c | Brown Sugar (firmly packed) |
| 1 | ts | Vanilla |
| 1 | Egg | |
| 1 | tb | Milk |
| 1 1/4 | c | Flour |
| 3/4 | ts | Baking Soda |
| 1/2 | ts | Baking Powder |
| 1/4 | ts | Salt |
INSTRUCTIONS
1. Heat oven to 375xF. 2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat with electric mixer at medium speed for one minute. Add egg and milk. Beat until well blended. 3. Combine flour, baking soda, baking powder, and salt and add to creamed mixture. Mix well. 4. Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake for 8 to 10 minutes. Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack. Makes 2 dozen cookies. Source: Crisco Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY. Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to MM-Recipes Digest by "Wayne T. Jones" <[email protected]> on Jun 2, 1998
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